Time 1h30m Yield 14 Number Of Ingredients 8 Steps:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extracts. Beat in the flour alternately with the lemon-lime soda, mixing just until incorporated. Pour batter into prepared pan. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool on a cake rack for 30 minutes before removing from the pan.
Time 1h25m Number Of Ingredients 14 Steps:
Preheat oven to 325 F. Generously grease and lightly flour a bundt pan. Set aside. In a large bowl, cream together butter, shortening and sugar. Mix in the eggs one at a time. Fold in the vanilla extract and lemon extract. Fold in the lemon zest and lime zest. Gradually add in the flour and salt and mix until combined. Mix in the heavy whipping cream and 7-up until well combined and batter is fluffy. Spoon batter into bundt pan. Bake for 1 hour and 10-15 minutes (check on it after the 1 hour mark) or until knife inserted into middle comes out clean. Let cake sit in pan until pan is warm to the touch. Remove from pan and place on a cooling rack until completely cooled. Drizzle with 7-up glaze if desired.
Time 3h Yield 12 servings Number Of Ingredients 17 Steps:
Preheat oven to 350° and grease a large bundt pan with cooking spray, then add a little flour and tilt pan around to coat. In a large bowl with a hand mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, then add vanilla and both zests. In a separate large bowl whisk together flour, baking powder, and salt. Add ⅓ of the dry ingredients to butter mixture, beat to combine, then add ⅓ of 7-Up and mix to combine. Continue to do this until you have used up all of the dry ingredients and the 7-Up. Pour batter into prepared bundt pan and smooth top with an offset. Bake for 1 hour or until a toothpick inserted into the middle comes out clean. Let cool 10 minutes then invert onto a cooling rack to cool completely. Meanwhile, make glaze: Whisk together powdered sugar, lime juice, and salt in a bowl. Add 7-Up, 1 teaspoon at a time, until mixture reaches consistency of sour cream. Drizzle over top of cooled cake before serving.
Time 1h30m Yield 16 servings. Number Of Ingredients 12 Steps:
Preheat oven to 350°. Grease and flour a 10-in. fluted or plain tube pan., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice and vanilla. Add flour alternately with 7UP, beating well after each addition. , Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Cool in pan 20 minutes before removing to a wire rack to cool completely., For glaze, in a small bowl, mix confectioners’ sugar, lemon juice and enough 7UP to reach desired consistency. If desired, stir in zest. Drizzle over cake.
Time 2h Yield 14 serving(s) Number Of Ingredients 9 Steps:
Set oven to 300 degrees F. Grease and flour a 10" tube pan. In a large bowl combine butter, shortening, 3 cups sugar (use only 3 cups sugar) vanilla and almond extract; beat using an electric mixer until light and fluffy (about 5 minutes). Sift the flour and salt together. Add eggs, 7-up, and the flour mixture to the butter mixture, using the following directions:. This method must be followed; add 1 egg in at a time; then add a bit of Seven-Up, then a bit of the flour mixture, then a bit more of Seven-Up; repeat until all the eggs, flour mixture and 1 cup Seven-Up is used up (you will use the remaining 1/4 cup for glaze). Spoon mixture into prepared baking pan. Bake at 300 degrees for 1 hour and 40 minutes, or until cake tests done. Cool in pan on a wire rack for 10 minutes. Remove from pan. Mix the remaining 1/2 cup sugar and the 1/4 cup Seven-Up soda. Spread the glaze mix over cake.
Time 1h45m Yield 16 Number Of Ingredients 9 Steps:
Preheat oven to 325 degrees F (165 degrees C). Generously grease a fluted tube pan (such as Bundt®). Beat white sugar and butter together in a bowl using an electric mixer until creamy and smooth; add eggs, 1 at a time, mixing well after each addition. Stir flour, 1 cup at a time, blending well after each addition until batter is smooth; stir in lemon extract. Mix lemon-lime beverage into batter and pour into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes. Remove cake from pan immediately. Beat confectioners’ sugar, milk, and vanilla extract together in a bowl using an electric mixer on medium until glaze is smooth. Pour glaze over warm cake.
More about “classic 7 up pound cake recipes”
Number Of Ingredients 12 Steps:
Combine butter, shortening, sugar, vanilla and almond extract in the bowl of an electric mixer. Beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. In a separate bowl, combine the flour and salt, and add to butter/sugar mixture alternately with 1 cup 7 UP, beating well after each addition. Spoon batter into prepared 10-inch tube pan, and bake for 1 hour and 45 minutes, or until cake tester comes out clean. Cool in pan on a wire rack for 10 minutes, then invert on serving plate and remove pan. While cake is cooling, make the glaze by stirring together the 1/4 cup 7 UP and 1/2 cup sugar in a saucepan. Bring to a boil over medium heat, and boil 1 to 2 minutes or until sugar is completely dissolved. Punch holes in top of warm cake with a toothpick. Spoon glaze over cake, and cool completely before serving.
